- 1 cup parsley leaves
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped shallot
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper
- 1/4 cup Wondra flour
- 1 tablespoon plus 1 teaspoon thyme leaves
- 1 1/2 pounds skinless halibut fillet, cut into 8 pieces
- 2 tablespoons unsalted butter
- In a mini food processor, combine the parsley with the olive oil, shallot and lemon juice and process to a coarse puree. Season with salt and pepper.
- In a shallow bowl, mix the flour with 1 teaspoon of salt and 1/2 teaspoon of pepper. Press 1 tablespoon of the thyme leaves onto the halibut and dredge in the flour, shaking off the excess.
- In a large nonstick skillet, melt the butter. When the foam subsides, add the halibut pieces and cook over moderately high heat, turning once, until golden brown and just cooked, about 3 minutes per side. Reduce the heat to moderate if the fish is getting too dark. Transfer the halibut to plates and sprinkle with the remaining 1 teaspoon of thyme leaves. Serve with the parsley sauce.
The parsley sauce can be refrigerated overnight. Serve at room temperature.
The ideal wine match: the minerally Evening Land La Source Chardonnay from the Seven Springs Vineyard in Oregon. For an easier-to-find alternative, try another good Oregon Chardonnay.